''This is my favourite way to cook carrots. A good tip is to use a saucepan with a glass lid – it is easier to keep an eye on whether the carrots are catching on the bottom of the pan without having to take the lid off every three minutes. Do not be tempted to add any water; using only butter will stop the flavour of the carrots leaching out.'' Heston
Heston's glazed carrots with thyme
750g carrots, peeled and sliced into thick diagonal chunks
140g unsalted butter
2 tsp caster sugar
4 thyme sprigs, leaves only
- Put the carrots and butter in a wide-bottomed pan over a low heat, sprinkle over the sugar and some salt and pepper. Make sure the carrots form a single layer on the bottom of the pan.
- Cover and cook for 30 minutes, shaking the pan from time to time to ensure even cooking. Add the thyme leaves and cook uncovered for a further 5 minutes until tender and glazed.
Copyright © Heston Blumenthal 2010